Honey, Vanilla, and Thyme Roasted Chicken Recipe

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Honey, Vanilla, and Thyme Roasted Chicken
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Ingredients
19
Count
Nutrition
984
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Pre-heat oven to gas mark 6/400F/200°C.
  2. Pick the thyme leaves off and discard the stalks and finely chop the leaves.
  3. In a bowl, put the knob of butter and add half of the chopped thyme and the grated garlic and give it all a good mix.
  4. Lift the skin of the chicken with your fingers and push the herbed butter underneath the skin (you need to be very gentle as to not tear the skin).
  5. Season the chicken well inside and out.
  6. Slightly warm the honey in another bowl.
  7. Split the vanilla pod lengthways and scrape the inside with the back of a knife and mix into the warmed honey.
  8. Add the remaining chopped thyme into the honey mixture.
  9. Place the chicken into a roasting tray and pour the honey mixture all over the chicken and pour 100ml of chicken stock into the tray.
  10. For the roast vegetables, peel the swede, parsnips and carrots and cut into equal sized chunks.
  11. Peel the onion and cut into wedges.
  12. Pick the rosemary leaves and roughly chop them.
  13. Toss all the vegetables in a little oil, add in the rosemary and season it well and place them in another roasting tray.
  14. Cook the chicken in the centre shelf and the vegetables in the bottom shelf.
  15. The vegetables will take about 30-35 minutes to cook (but the tray needs to be shaken and vegetables turned over every 15 minutes but be careful not to break them).
  16. The chicken will take about 1 hour to cook, basting it with the juices every 15 minutes as well.
  17. Meanwhile, to make the mash, peel the potatoes and chop them into large chunks and boil them in seasoned water until soft.
  18. Mash the potatoes and add the butter and season it well.
  19. Pass it through a sieve to get rid of any lumps and cover to keep warm.
  20. Once the chicken is ready, remove from the tray and transfer onto a serving dish. Cover the chicken with foil and let it rest for 20 minutes.
  21. Using a spoon, skim off the excess fat from the juices in the roasting tin and then add the remaining stock to the tray, scrape and mix with the juices.
  22. Pour the juices into a saucepan and bring it to boil for about 5 minutes.
  23. Whip the cream lightly.
  24. Add 2tbsp of the whipped cream into gravy in the saucepan and when it has warmed through remove from heat.
  25. Strain the gravy into a serving jug.
  26. Add the remaining cream to the mashed potatoes and mix in thoroughly. Re-heat if necessary in a pan or in the microwave.
  27. Transfer the roast vegetables into a serving dish.
  28. Serve all together and carve at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 983.66 Kcal (4118 kJ)
Calories from fat 585.84 Kcal
% Daily Value*
Total Fat 65.09g 100%
Cholesterol 305.56mg 102%
Sodium 407.27mg 17%
Potassium 1184.15mg 25%
Total Carbs 46.24g 15%
Sugars 18.35g 73%
Dietary Fiber 5.44g 22%
Protein 51.74g 103%
Vitamin C 15mg 25%
Vitamin A 1.8mg 61%
Iron 3.9mg 21%
Calcium 114mg 11%
Amount Per 100 g
Calories 166.8 Kcal (698 kJ)
Calories from fat 99.34 Kcal
% Daily Value*
Total Fat 11.04g 100%
Cholesterol 51.81mg 102%
Sodium 69.06mg 17%
Potassium 200.79mg 25%
Total Carbs 7.84g 15%
Sugars 3.11g 73%
Dietary Fiber 0.92g 22%
Protein 8.77g 103%
Vitamin C 2.5mg 25%
Vitamin A 0.3mg 61%
Iron 0.7mg 21%
Calcium 19.3mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.3
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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